Spicy Maple-Glazed Chicken and Sweet Potato Roast

Name: Spicy Maple-Glazed Chicken and Sweet Potato Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: pieces Boneless, Skinless Chicken Thighs; large Sweet Potato; tbsp Olive Oil; tbsp Maple Syrup; tbsp Sriracha; tsp Garlic Powder; tsp Smoked Paprika; tsp Salt; tsp Black Pepper

"A quick and flavorful sheet pan dinner featuring tender chicken and caramelized sweet potatoes coated in a sticky, sweet, and spicy maple sriracha glaze. Perfect for a weeknight meal for two!"

Ingredients

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2 Servings

Boneless, Skinless Chicken Thighs
2 pieces
Sweet Potato
1 large
Olive Oil
2 tbsp
Maple Syrup
3 tbsp
Sriracha
1 tbsp
Garlic Powder
1 tsp
Smoked Paprika
1 tsp
Salt
0.5 tsp
Black Pepper
0.3 tsp

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Step 1 of 8

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Peel the sweet potato and cut it into 1-inch cubes.

Pat the chicken thighs dry with a paper towel. If they are very thick, you can slice them in half horizontally to ensure even cooking.

In a large bowl, whisk together the olive oil, maple syrup, sriracha, garlic powder, smoked paprika, salt, and black pepper until well combined.

Add the chicken thighs and sweet potato cubes to the bowl. Toss everything together until the chicken and sweet potatoes are evenly coated with the glaze.

Arrange the chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps them roast and caramelize rather than steam.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sweet potatoes are tender and slightly caramelized. Flip the chicken and sweet potatoes halfway through cooking for even browning.

Serve immediately and enjoy your delicious meal!